Rinse the masoor dal 4-5 times and keep aside. Soaking not required. Start Instant Pot on saute (normal) mode. Once hot, add oil/ghee followed by cumin seeds and …
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Add the cooked dal mixture, tamarind pulp, 1 cup of water, spinach and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve the palak masoor dal hot.
Moong dal — similar to lentils or yellow split peas — is packed with nutrition and flavor. Add the oil to a large pot on high heat. Add the onion, garlic, and ginger. Cook for 5 minutes, then add cumin seeds and stir for about 30 seconds. Add the tomato paste, cumin powder, coriander, salt, and turmeric. Stir to combine.
To make dal palak, I have used toor dal – split pigeon peas and moong dal – split, skinned mung beans. You can use any lentils that you prefer. Preparing palak for any palak recipe: Fill a large pot with water. Pluck each palak leaf and check for infestations etc. Add them to the pot.
While the dal cooks, clean, rinse and chop the spinach. You will need about 1.5 cups chopped palak. When the pressure drops, open the pressure cooker lid and give a stir. Add the chopped spinach and mix. Turn on the stove heat to medium and cook until the palak wilts. This just takes a few minutes.